How long does the strawberry jam cook?

Strawberry jam will be cooked for 40 minutes.

Method of making strawberry jam 1

1, material

300 grams of fresh strawberries

Fine sugar180g

20g lemon juice

2. Practice

Wash and dry strawberries and cut them with a knife. Cut the small strawberry in half and the big strawberry in four and a half.

The second step of adde fine sugar into strawberries to make strawberry jam

Stir evenly with chopsticks to make the sugar adhere to the strawberries evenly. Cover with plastic wrap and refrigerate for more than 3 hours (24 hours if possible).

After cold storage, the moisture in the strawberry will seep out, so you can go to the next step.

Put all strawberries together with the oozing water into the pot and stir fry (enamel pot or stainless steel pot can be used instead of iron pot).

Stir-fry strawberries until they are soft, and then cook them slowly over medium heat.

Turn off the heat when it is thick, add lemon juice and stir well, and the jam will be fried.

Put the jam in a clean container, seal it and store it in the refrigerator.

Step 3: Skills

Strawberries need to be cut first, pickled with sugar until the water seeps out, and then stir-fry the jam. If the curing time can reach 24 hours, the effect will be better. If you can't wait, three hours is fine.

Because strawberries will turn black when fried for too long, try to use a wide-mouthed cauldron when frying, so that the water evaporates faster, and don't use a narrow-mouthed milk pot. ?

Strawberry jam has high sugar content and long shelf life. Strawberry containers can be kept in the refrigerator for several months as long as they are clean and sealed. ?

Lemon juice is helpful to the extraction and function of pectin, so add a little lemon juice to the formula. You can use freshly squeezed lemon juice or concentrated lemon juice and commercially available products. ?

The container containing jam, boiled in boiling water in advance and dried naturally, can keep jam longer. ?

If the sugar in the formula is reduced, the shelf life of jam will be shortened.

Method 2 of making strawberry jam

1, material

Strawberry 350 grams

White sugar or rock sugar 70g

Half a lemon

2. Practice

Strawberry is pedicled and cleaned, cut into small pieces, added with white sugar and rubbed by hand, which can keep part of the pulp and taste better. Let the sugar and strawberry mix, let stand for half an hour, and let the pectin separate out.

Put the processed strawberry meat into the pot, without adding water, and heat it for half an hour on low heat, stirring it from time to time to prevent it from sticking to the pot. If the froth needs skimming. Then squeeze half a lemon into the pot and continue to heat and stir for 10 minute until the jam becomes sticky.

Put it in an oil-free, water-free and sealable bottle while it is hot, then move it to the refrigerator for refrigeration, and take it with an oil-free spoon every time.

Step 3: Skills

Sour strawberry jam doesn't like being sold as sweet as death in supermarkets, but the higher the proportion of sugar, the longer the shelf life of jam. It is recommended to eat jam at this ratio in two or three weeks.

In addition to seasoning, lemon juice also has the functions of antioxidation and prolonging shelf life.